Category Archives: Rotation

Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Rice, Rotation, Weekend Dinner, Weeknight Dinner

Red Beans and Rice

This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.

Print Recipe

Red Beans and Rice

Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Soaking Time6 hours
Total Time8 hours
Course: Dinner, Lunch
Cuisine: California, Southern, Vegan
Keyword: Dry Beans, Rice, Vegan
Servings: 8 servings
Calories: 477kcal

Ingredients

Beans

  • 3 tbsp olive oil
  • 1 yellow or white onion chopped
  • 1 green bell pepper chopped
  • 1 celery stalk chopped
  • 2 tsp Creole seasoning salt-free preferred
  • 1 tsp Spanish smoked paprika aka pimenton
  • 1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
  • 3.5 cups vegetable broth low sodium
  • 1 bay leaf
  • 2 tsp soy sauce
  • 2 tsp Cholula or other hot sauce

Rice

  • 1 tbsp neutral vegetable oil
  • 1 large yellow onion diced
  • 2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
  • 1 bay leaf
  • 1 tsp kosher salt
  • 2 cups brown jasmine rice
  • 3.5 cups vegetable broth low sodium
  • 1 cup chives thinly sliced for serving

Instructions

Rice

  • Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
  • Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.

Beans

  • Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
  • Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
  • Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
  • Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
  • Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.

Serving

  • Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.

Notes

Makes 8 servings

Nutrition

Calories: 477kcal | Carbohydrates: 77g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1210mg | Potassium: 970mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 5mg
Nutrition Facts
Red Beans and Rice
Amount Per Serving
Calories 477 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 8mg3%
Sodium 1210mg53%
Potassium 970mg28%
Carbohydrates 77g26%
Fiber 11g46%
Sugar 5g6%
Protein 17g34%
Vitamin A 1011IU20%
Vitamin C 20mg24%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Fall, Favorites, Pressure Cooker, Rice, Rotation, Spring, Weekend Dinner, Weeknight Dinner, Winter

Sheet-Pan Fried Rice

This recipe is best with pre-planning, so you can cool the rice to give it the perfect texture. But even if you cook the rice fresh before making it, this meal is worth it. The four generous servings are packed with deliciousness.

Print Recipe

Sheet-Pan Fried Rice

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Asian, California
Keyword: Inspired by New York Times, Rice
Servings: 4 servings
Calories: 703kcal

Equipment

  • 1 Pressure cooker optional, for the rice

Ingredients

Rice (Make Ahead)

  • 200 g brown rice
  • 250 g water

Everything Else

  • 1 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 onion finely diced
  • ½ cup neutral oil
  • 6 oz great mushrooms finely chopped
  • 4 cloves garlic minced
  • 1 inch ginger finely chopped
  • 1 tsp red-pepper flakes
  • 2 tbsp soy sauce
  • 16 oz frozen mixed vegetables do not thaw
  • 6 eggs
  • 2 scallions thinly sliced

Instructions

Rice

  • Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
    200 g brown rice, 250 g water
  • If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
  • Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure. Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Everything Else

  • Place a sheet pan on the middle oven rack and heat to 450 degrees.
  • In a large bowl, combine the cooled rice with salt, 2 tablespoons of the soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
    1 tsp salt, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 onion
  • While that cooks, make the sauce. In a medium saucepan on medium-high heat, add 1 tbsp neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent.
    ½ cup neutral oil, 1 onion
  • Add most of the remaining neutral oil except about 1 tbsp, along with the mushrooms, garlic, ginger, 2 tablespoon soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
    ½ cup neutral oil, 6 oz great mushrooms, 4 cloves garlic, 1 inch ginger, 2 tbsp soy sauce, 1 tsp red-pepper flakes
  • After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
    16 oz frozen mixed vegetables, 6 eggs
  • To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
    2 scallions

Nutrition

Calories: 703kcal | Carbohydrates: 62g | Protein: 19g | Fat: 44g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1754mg | Potassium: 719mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6324IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 4mg
Nutrition Facts
Sheet-Pan Fried Rice
Amount Per Serving
Calories 703 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 246mg82%
Sodium 1754mg76%
Potassium 719mg21%
Carbohydrates 62g21%
Fiber 8g33%
Sugar 3g3%
Protein 19g38%
Vitamin A 6324IU126%
Vitamin C 16mg19%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Indian, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Baked Rajma with Tofu

This dairy-free take on rajma is delightful. You won’t even miss the lack of paneer, like in the other version. Make sure you get a good quality tofu – like Hodo.

Print Recipe

Baked Rajma with Tofu

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Dry Beans, Tofu
Servings: 6 servings
Calories: 587kcal

Equipment

  • Large, oven-safe skillet or all-in-one pan
  • Small food processor
  • Water kettle
  • Sheet pan

Ingredients

Beans

  • 1½ cup dry kidney beans
  • Kombu, bay leaf, other bean spices

Rajma

  • 1 large red onion
  • 4 cloves garlic peeled and trimmed
  • 1 serrano pepper top removed
  • 1 inch fresh ginger cleaned and mostly peeled
  • 2½ tbsp neutral oil ½ tbsp for the tofu
  • 1 tsp cumin
  • 1 tsp salt
  • 28 oz canned crushed tomatoes or 2 lb fresh tomatoes
  • ½ tsp ground ancho chile powder
  • ¼ tsp garam masala
  • ½ tsp fenugreek leaves
  • 20 oz tofu cut into bite-sized cubes
  • ½ bunch cilantro optional leaves chopped for serving on top

Pickled onion:

  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ¼ cup rice wine vinegar

Instructions

  • Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
    1½ cup dry kidney beans, Kombu, bay leaf, other bean spices
  • Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
    1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
  • When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
    1 tsp cumin, 2½ tbsp neutral oil
  • Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed tofu with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
    20 oz tofu
  • Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you’d like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
    28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves, 1 tsp salt
  • Spread the tofu onto a sheet pan. Place the tofu in the oven and set a timer for 7 minutes (for flipping the tofu). Cook the tofu until golden on a few sides, 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
  • At the same time as the tofu, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
  • While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
    1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
  • When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
    ½ bunch cilantro optional

Notes

Serves 6

Nutrition

Calories: 587kcal | Carbohydrates: 103g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1348mg | Potassium: 1065mg | Fiber: 16g | Sugar: 17g | Vitamin A: 348IU | Vitamin C: 33mg | Calcium: 266mg | Iron: 10mg
Nutrition Facts
Baked Rajma with Tofu
Amount Per Serving
Calories 587 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 1348mg59%
Potassium 1065mg30%
Carbohydrates 103g34%
Fiber 16g67%
Sugar 17g19%
Protein 33g66%
Vitamin A 348IU7%
Vitamin C 33mg40%
Calcium 266mg27%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Keyword: Simple
Servings: 2 servings
Calories: 864kcal

Ingredients

  • 1 cup pinto beans
  • 4 pieces naan
  • 4 vegetarian sausages Beyond Meat "Brat Original"
  • 4 tbsp green chilies
  • 1 tbsp canola oil
  • 2 yellow onions
  • 1 jalapenos
  • 8 pieces yuba bacon optional

Instructions

Prep

  • These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
    1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

  • To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
    1 tbsp canola oil, 2 yellow onions, 1 jalapenos
  • Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
    4 vegetarian sausages
  • Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
    4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Calories: 864kcal | Carbohydrates: 127g | Protein: 42g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 3g | Cholesterol: 6mg | Sodium: 2404mg | Potassium: 805mg | Fiber: 17g | Sugar: 17g | Vitamin A: 337IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 9mg
Nutrition Facts
Naan & Sausages
Amount Per Serving
Calories 864 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Trans Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 6mg2%
Sodium 2404mg105%
Potassium 805mg23%
Carbohydrates 127g42%
Fiber 17g71%
Sugar 17g19%
Protein 42g84%
Vitamin A 337IU7%
Vitamin C 27mg33%
Calcium 229mg23%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 8 servings
Calories: 572kcal

Equipment

  • Pressure cooker (for dry beans, optional)

Ingredients

Instructions

  • Prepare all of the ingredients and then assemble the dish.

Nutrition

Calories: 572kcal | Carbohydrates: 62g | Protein: 22g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 874mg | Potassium: 915mg | Fiber: 14g | Sugar: 6g | Vitamin A: 908IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 6mg
Nutrition Facts
Burrito Bowls
Amount Per Serving
Calories 572 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 25mg8%
Sodium 874mg38%
Potassium 915mg26%
Carbohydrates 62g21%
Fiber 14g58%
Sugar 6g7%
Protein 22g44%
Vitamin A 908IU18%
Vitamin C 27mg33%
Calcium 229mg23%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Bread and Pasta, Dairy-Free, Dinner Party, Favorites, Projects, Rotation

Four Focaccia

The best timing is probably this: make the biga one early evening (6-7pm) on a Friday or Saturday. And then you can make the dough the next morning. When you mix the dough (second step), you can leave out one portion (one-quarter, about 14 ounces) and proceed through the steps with that one until you bake it about 5 hours later. The other three-quarters (42 ounces / 2lbs, 10oz) can go into the fridge for a long, cold bulk ferment. Then, each morning, you can remove another portion (14oz) and place into the square pan with olive oil, to warm up and stretch to the edges. Then you can bake after about 2 hours.

Print Recipe

Four Focaccia

Prep Time40 minutes
Cook Time20 minutes
Rising Time21 hours
Total Time22 hours
Course: Bread, Side Dish
Cuisine: Comfort Food, Italian
Keyword: Basics, Bread
Servings: 16 servings
Calories: 236kcal

Equipment

  • Closable large container for dough

Ingredients

Biga

  • 6.4 oz bread flour
  • 3.8 oz water
  • ⅛ tsp instant dry yeast

Second portion

  • 25.6 oz bread flour
  • 19.6 oz water
  • 0.6 oz salt about 1 tbsp
  • 0.13 oz instant dry yeast about 1.25 tbsp
  • 4 tbsp olive oil for greasing the pan

Instructions

First Day / Evening

  • First, make the biga a day before. Gently mix the yeast into the water, warmed to about 70ºF. Slowly add in the flour and mix until just smooth. It should be stiff and dense, but you can add a few drops of water if it seems overly dry. Cover the bowl tightly and leave for 12 to 16 hours at about 70ºF. You will know it’s ready because it should be domed and just beginning to fall in the middle.

Second Day / Morning

  • Second, prepare the final dough. Add the dry “second portion” ingredients to a stand mixer, mix with the paddle, and then add about half of the water at about 72-75ºF and mix for 3-5 minutes in order to incorporate the ingredients. As it comes together, switch to the dough hook and begin adding the biga in chunks. Mix on second speed for several minutes, at least 5 min, to develop dough strength. You’re looking for a dough that is developing strong gluten. It will be fairly dry at this point. Once you have good strength going, add the remaining water by pulling the dough off the dough hook and pouring the water in there. Mix until the water is incorporated.
  • At this point, you can take one fourth of the dough (about 13 ounces) and proceed through the steps, while the other three-fourths can be cold fermented for up to a few days. (See notes at top.) For the cold ferment, it may be valuable to still fold in the container once or twice, as the dough cools.
  • For the portion you are baking in the same day, put into a large, flat, shallow container, like the glass baking pan (which you can cover with plastic wrap or waxed canvas). Fold every 45 minutes, for three folds over three hours (with 45 minutes after the last fold, too).
  • At the end of the bulk ferment (regular or cold), remove the dough to a lightly floured work surface. Gently shape into an 8” square, the size of your pan, without pushing out too much air. Cover briefly – or cover and allow to sit if you’re unable to stretch it to full size right away. In order to get it to stretch, you may need to let it rest for a bit, especially if you’re doing this after the cold ferment.
  • Once the dough is the right size, prepare the 8” square metal pan by adding a little over 1 tbsp olive oil to the pan and swirl around to coat the bottom and sides of the pan. Gently place the fermented dough into the pan and make sure it reaches the edges. Allow to rise for 2-2.5 hours.

Bake

  • Pre-heat the oven to 500ºF. Spray the top of the bread gently with olive oil. Gentle press your fingers into the top of the dough to make dimples. Sprinkle the top with sesame seeds and salt.
  • Bake for 12-15 minutes. When done, the top will be golden and the dough will have pulled from the sides of the pan appealingly. The sides and bottom should be closer to brown or golden brown. Allow to cool briefly and then cut and serve.

Notes

Each serving is ¼ of a square, if you’ve made four focaccia as instructed

Nutrition

Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 10mg | Iron: 1mg
Nutrition Facts
Four Focaccia
Amount Per Serving
Calories 236 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 415mg18%
Potassium 57mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1IU0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

This requires some work the day before or in the morning, to create a good ginger scallion sauce and also to marinate the tofu.

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight
Prep Time30 minutes
Cook Time30 minutes
Marinating Time1 day
Total Time1 day 1 hour
Course: Dinner
Cuisine: Chinese
Keyword: Rice, Tofu
Servings: 2 servings
Calories: 1017kcal

Ingredients

Ginger scallion sauce

  • 3 tbsp light oil canola, grapeseed
  • 2 tbsp scallions minced
  • 1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
  • 1 tbsp soy sauce

Tofu

  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 2 tbsp mirin rice wine
  • 1 tbsp rice wine vinegar
  • 1 tbsp grated fresh ginger
  • 20 oz firm tofu 2 Hodo Soy packages

Rice

  • 2 cloves garlic minced
  • 1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
  • 1 cup long-grain rice basmati
  • 1½ cup vegetable or no-chicken stock

Broccoli

  • 1.5 lb broccoli
  • Water or vegetable stock

Serving

  • 1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

  • Mince the green onion. Mince or grate the fresh ginger. Add to a storage container (like a Mason jar) along with the 3 tbsp oil and 1 tbsp soy sauce. Allow to marinate for at least one hour and up to one week.

Tofu

  • Marinate the tofu in advance by mixing all of the liquid and ginger ingredients together in a sealable container. Slice the tofu into bite-size cubes and pat dry. Add to the marinade and toss to coat. Cover and refrigerate for up to a full day.
  • When ready, heat 2 tbsp of a high-heat oil over medium-high heat in a large straight-sided pan or Dutch oven. Once the oil is hot, add the tofu in one layer. Cook for a few minutes on each side without disturbing before flipping, aiming for a light-brown, crisp exterior on each side.

Rice

  • In a large soup pot that fits a strainer attachment (you’ll see why later) over medium heat, add a few tsp oil and the 2 cloves minced garlic and minced or grated ginger. Fry a bit. Rinse the 1 cup rice thoroughly, then add the drained rice to the pot and stir well for 1-2 minutes.
  • Move the ginger, garlic and rice mix to a rice cooker and add 1½ cup vegetable stock. Cook until done. (Do not clean the large pot.)

Broccoli

  • To steam the broccoli, add 1” water or stock to the pot where the rice was briefly fried. Bring to a boil.
  • As it comes to a boil, chop the broccoli so you have large bite-size pieces. Once the water/stock is boiling, add the broccoli to a steamer basket and place on/in the pan.
  • Cover and steam for 5-6 minutes. Try to time this so it’s the final step as the rice and tofu are finishing, or even after they finish so the broccoli is very freshly steamed.

Assemble & Serve

  • Once the tofu, rice and broccoli are done, assemble in a bowl (recommended) by placing the rice on the bottom, with fried tofu on one side and broccoli on the other. Top with drizzles of the ginger scallion sauce and the sambal oelek, as desired.

Notes

Makes 2 very large servings, or 3-4 smaller servings

Nutrition

Calories: 1017kcal | Carbohydrates: 118g | Protein: 47g | Fat: 43g | Saturated Fat: 6g | Sodium: 3652mg | Potassium: 1359mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2565IU | Vitamin C: 311mg | Calcium: 562mg | Iron: 8mg
Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

  • 45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
  • 10 minutes for assembling kofta
  • 25 minutes for baking the kofta
  • 15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

  • Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
  • The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
  • Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

Print Recipe

Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Indian, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 398kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 350 g dry black beans
  • bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

  • 4 cloves garlic
  • 2 inch fresh ginger peeled
  • 2 serrano peppers stems removed
  • 4 spring onions or 6 scallions, trimmed and chopped
  • 1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
  • ¾ cup bread crumbs
  • 2 eggs
  • 1 tsp garam masala
  • ½ tsp chipotle chili powder

Sauce

  • 2 tbsp olive oil
  • 1 large white onion finely chopped
  • 4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

Beans

  • Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
    350 g dry black beans
  • When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
    bean spices
  • Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

  • As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
  • Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
    4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
  • To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
    4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
  • Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

  • While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
    2 tbsp olive oil, 1 large white onion
  • While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
    4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

  • Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
  • Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Calories: 398kcal | Carbohydrates: 66g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 435mg | Potassium: 1778mg | Fiber: 16g | Sugar: 15g | Vitamin A: 901IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 8mg
Nutrition Facts
Black Bean Kofta and Tomato Sauce
Amount Per Serving
Calories 398 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 55mg18%
Sodium 435mg19%
Potassium 1778mg51%
Carbohydrates 66g22%
Fiber 16g67%
Sugar 15g17%
Protein 21g42%
Vitamin A 901IU18%
Vitamin C 30mg36%
Calcium 206mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Indian, Rotation, Seasons, Spring, Summer, Winter

Baked Rajma with Paneer

Made this and it was surprisingly great. Here is a modified version with baked paneer, a fun addition that adds some more heft to this delicious dish.

Print Recipe

Baked Rajma with Paneer

Served with rice or naan this is a filling and delicious meal
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 458kcal

Equipment

  • Large, oven-safe skillet or all-in-one pan
  • Small food processor
  • Water kettle
  • Sheet pan

Ingredients

Beans

  • 300 g dry kidney beans
  • Kombu, bay leaf, other bean spices

Rajma

  • 1 large red onion
  • 4 cloves garlic peeled and trimmed
  • 1 serrano pepper top removed
  • 1 inch fresh ginger cleaned and mostly peeled
  • 2½ tbsp neutral oil ½ tbsp for the paneer
  • 1 tsp cumin
  • 1 tsp salt
  • 28 oz canned crushed tomatoes or 2 lb fresh tomatoes
  • ½ tsp ground ancho chile powder
  • ¼ tsp garam masala
  • ½ tsp fenugreek leaves
  • 14 oz paneer cut into bite-sized cubes
  • ½ bunch cilantro optional, leaves chopped for serving on top

Pickled onion:

  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ¼ cup rice wine vinegar

Instructions

  • Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
    300 g dry kidney beans, Kombu, bay leaf, other bean spices
  • Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
    1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
  • When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
    2½ tbsp neutral oil, 1 tsp cumin, 1 tsp salt
  • Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed paneer with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
    14 oz paneer
  • Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you'd like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
    28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves
  • Spread the paneer onto a sheet pan. Place the paneer in the oven and set a timer for 7 minutes (for flipping the cheese). Cook the paneer until golden on a few sides, maybe 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
  • At the same time as the paneer, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
  • While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
    1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
  • When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
    ½ bunch cilantro

Notes

Serves 6

Nutrition

Calories: 458kcal | Carbohydrates: 43g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 977mg | Potassium: 1069mg | Fiber: 10g | Sugar: 8g | Vitamin A: 393IU | Vitamin C: 17mg | Calcium: 414mg | Iron: 5mg
Nutrition Facts
Baked Rajma with Paneer
Amount Per Serving
Calories 458 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 977mg42%
Potassium 1069mg31%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 8g9%
Protein 22g44%
Vitamin A 393IU8%
Vitamin C 17mg21%
Calcium 414mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Pressure Cooker, Rotation, Weekend Dinner, Weeknight Dinner

Couscous, Feta and Chickpeas

Print Recipe

Couscous, Feta and Chickpeas

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 429kcal

Equipment

  • Pressure cooker
  • Casserole dish (2 quart or larger)

Ingredients

Beans

  • ½ cup dry chickpeas
  • 1 bay leaf

Everything else

  • 1 pint grape tomatoes halved
  • 3 scallions thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic minced or crushed
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 sprigs oregano, rosemary or sage
  • 2 cups vegetable broth
  • 1 bunch dill leaves and tender stems minced
  • 1 tbsp lemon zest from 1 lemon
  • ¾ tsp cumin
  • 4 ounces couscous
  • 4 oz feta
  • 2 oz Parmesan finely shredded

Instructions

Beans

  • Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.

Everything else

  • Once ingredients are prepared, preheat the oven to 450ºF. In a large casserole dish, toss together the halved tomatoes, scallions, 2 tbsp oil, 1 tbsp vinegar, minced garlic, ½ tsp salt, ½ tsp pepper and the herb sprigs. Roast tomatoes in the oven until tender, about 15 minutes.
  • While that roasts, heat the stock until it boils. Stir in the chipped dill, lemon zest and cumin.
  • Remove the tomatoes from the oven and add the stock, couscous and chickpeas. Cover pan tightly (with foil if necessary) and return to oven for 20 minutes.
  • After 20 minutes, remove from the oven and remove the lid. Remove the herb sprigs and fold in most of the feta and half of the Parmesan. Then put the remaining feta and parmesan on the top. Bake uncovered until the feta starts to melt, another 5 minutes.

Nutrition

Calories: 429kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1323mg | Potassium: 627mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 370mg | Iron: 3mg
Nutrition Facts
Couscous, Feta and Chickpeas
Amount Per Serving
Calories 429 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 1323mg58%
Potassium 627mg18%
Carbohydrates 47g16%
Fiber 8g33%
Sugar 9g10%
Protein 19g38%
Vitamin A 1600IU32%
Vitamin C 22mg27%
Calcium 370mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.